Cheese and Squeeze [Cheddar and Beef] Biscuit Balls

INGREDIENTS

1 lb extra lean ground chuck or 1 lb ground sausage, omit the spices below

1⁄4 teaspoon salt

1⁄2 teaspoon black pepper

1⁄2 teaspoon white pepper

1⁄2 teaspoon garlic powder

1⁄2 teaspoon ground cumin

1 teaspoon ground sage

1⁄4 teaspoon dried basil or 1⁄8 teaspoon ground basil

1⁄8 teaspoon finely ground celery seed

24 ounces finely shredded cheddar cheese

3 cups baking mix

1 cup 2% low-fat milk, plus

3 tablespoons 2% low-fat milk

DIRECTIONS

Preheat oven to 375 degrees.

Brown together lean ground meat and all spices until softly brown. Drain well.

Mix baking mix, milk, and cheese until it follows the spoon around the bowl, forming a nice dough base.

Add in warm spiced meat and mix well, but not too much. You don't want your dough to be tough.

Using your hands, form 1 1/2" to 2" balls and place on parchment covered cookie sheet [2 wide if 2" balls, 3 wide if 1 1/2" balls are used]. You may need several sheets and 2 open layers in your oven, depending on sheet and oven sizes.

Bake in a moderate oven 10-13 minutes, or until a nice golden brown.

As a snack, serve with wasabe, sour cream, hot sauce, ranch dressing, cheese dip, etc.

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